Häagen-Dazs Is Making Booze-Infused Ice Cream. Let's Celebrate That.
Häagen-Dazs has some news to share with the world: You can now have your ice cream and get drunk eating it, too. Okay, not actually drunk. But Häagen-Dazs did release seven new flavors that combine actual alcohol with ice cream, and if that's not enough to make you celebrate, then maybe it's time to do some reevaluating.
Let's talk about this booze ice cream. The seven flavors are under the newly announced "Spirits" line and range from Stout Chocolate Pretzel Crunch to Bourbon Praline Pecan. Essentially, you're set unless you're a wine drinker, in which case just go and freeze some wine in the summer like the rest of us. The flavors, developed by Aaron Butterworth, are a bit of a science experiment-especially the Stout Chocolate Pretzel, which Butterworth admitted was a gamble. She initially was concerned that the malty flavor wouldn't work in an ice cream, but stout and porter fans should have no fear. The saltiness of the pretzel and the sweetness of the chocolate are a perfect (scientific) balance.
The alcoholic content in the Spirits ice cream is only .5 percent, which is about on par with a Beck's non-alcoholic beer. Don't expect to get hammered off your Bourbon Vanilla Bean Truffle, but if you like the specific flavor notes that are in rum or bourbon or amaretto, then you might have a new pint to try. From personal experience, the Irish Cream Brownie and (surprisingly) the non-dairy Amaretto Black Cherry Almond Toffee are the best of the bunch.
While all seven flavors will eventually be rolled out nationwide in April, certain flavors will be available at Häagen-Dazs shops on March 1. In the meantime, we'll be researching how to land as job as an ice cream flavor scientist. Cheers.
('You Might Also Like',)
